Southwestern Cowgirl Chili

This Southwestern Cowgirl Chili is the best comfort chili that you’ll ever whip up! With a touch of sweetness and a dash of heat, it strikes the perfect balance. Packed with protein from beans, chicken, and smoked sausages, this chili is a delicious blend of flavors, enhanced by a medley of seasonings, fresh herbs, and vegetables.

Before you ask or say it, I know. I know. Here’s my disclaimer. I am not a cowgirl, and I haven’t been near a cow ever in my life! LOL I thought I would get in on the trend, where nowadays most ladies are into their Cowgirl era, and I love this for them! I may not own a pair of cowgirl boots yet, but I thought I would get in on this trend by starting in the kitchen.

There’s just something about a big ole pot of chili simmering on the stove that feels like home. This Cowgirl Chili is my kind of comfort food — a little hint of sweetness, hearty, and a little smoky. It’s the kind of meal that feels like it’s been cooking all day, but really, it comes together in under an hour.

When I first made this chili, I was thinking I wanted something cozy yet hearty and also non-traditional. So I picked up a rotisserie chicken and some smoked sausage, and the rest just came together from pantry staples. The result was a rich, flavorful chili that’s both meaty and comforting, with just the right kick from the Rotel and chili seasoning.

Why You’ll Love Southwestern Cowgirl Chili

• This recipe calls for a rotisserie chicken, making it easy to prepare and saving you time in the kitchen. But please feel free to use ground beef, Turkey, or whatever your taste buds allow.
• It’s great for cozy days, game days, or meal prep.
• Super easy to customize, you can adjust the spiciness level or make it heartier, it’s all up to you!

Ingredients You’ll Need

The best part about this chili is that you can add more or less of any ingredient to make it your own.

• 1 rotisserie chicken, shredded (about 3–4 cups of meat)
• 12 oz smoked sausage, sliced
• 1 medium onion, chopped
• 1 bell pepper, chopped (any color)
• 3-4 cloves garlic, minced
• 1 can (10 oz) Rotel (diced tomatoes with green chilies, your choice of spice level)
• 1 can (15 oz) chili beans, undrained
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15oz) black beans, drained and rinsed
• 1 cup frozen or canned corn (if canned, drain before adding)
• 2 tablespoons tomato paste
• 2 cups chicken broth (or more for thinner chili)
• 2 tablespoons chili seasoning mix (store-bought or homemade)
• 1 tablespoon olive oil (for sautéing)
• 1/2 cup beer (optional)
• Optional: salt, black pepper, smoked paprika, or cayenne to taste

How to make Southwestern Cowgirl Chili

1. Sauté the veggies:
   In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add chopped onion, bell pepper, and garlic. Cook until fragrant and softened, about 3–4 minutes.
2. Add the sausage:
   Stir in the smoked sausage and cook until lightly browned — this adds a nice smoky depth.
3. Combine everything:
   Add the shredded rotisserie chicken, beans, Rotel, tomato paste, and chili seasoning. Stir well to combine.
4. Pour in the broth:
   Add chicken broth and stir again. Bring to a simmer, then reduce the heat and let it cook for about 25–30 minutes, stirring occasionally.
5. Taste and serve:
   Adjust seasonings to taste — maybe a pinch of salt, a little more chili spice, or even a dash of smoked paprika.

Serving Ideas

Serve it up in mid-size soup bowls with sweet potato cornbread, tortilla chips, or a dollop of sour cream. Sometimes I even top mine with a sprinkle of shredded cheese and a few green onions.